Simple Salad with House Vinaigrette
French Yogurt Cake with Honey GlazePrintable Recipe
Preparing a Sunday dinner with a trifecta of basketball games to attend this weekend makes my job a little more difficult. So having a recipe like this one is comes in handy. This classic French cake is simple to prepare; no stand mixer or special equipment required. It comes together quickly and it can be made in advance. And in my opinion, the flavor improves with age.
Speaking of the flavor-- lemon zest and vanilla yogurt are the key ingredients. An additional flavor element comes from the honey glaze that also acts as a seal that keeps the cake perfectly moist. Serve it in the classic way with just a dollop of lightly sweetened whipped cream or enjoy it with seasonal fresh fruit, a good chocolate sauce, or a spoonful of lemon curd. Not only are the accompaniments variable, but the cake can also be enjoyed at any time of day. Have a slice with your morning coffee, an afternoon pick me up with a cup of tea, a simple ending to your dinner, or a sliver for a late night snack☺.
French Yogurt Cake with Honey Glaze
For the Cake
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/8 teaspoon kosher salt
1 cup granulated sugar
Grated zest of 1 lemon
1/2 cup plain or vanilla whole milk yogurt
3 extra large eggs
1/4 teaspoon pure vanilla extract
1/2 cup safflower oil
For the Glaze
1/4 cup honey
2 Tablespoons granulated sugar
1 Tablespoon unsalted butter
For the Cake
Center a rack in the oven and preheat to 350º F. Butter and flour a 9-inch round cake pan and line the bottom with a round of parchment paper; set aside
In a small bowl whisk together the flour, baking powder, and salt; set aside.
In a large bowl combine the sugar and zest, rubbing together with your fingertips until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisk vigorously until the mixture is very well blended. Still whisking, add the dry ingredients and combine. Using a rubber spatula, fold in the oil. The batter should be thick and smooth with a slight sheen. Scrape the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until the cake begins to pull away from the sides of the pan. Transfer the pan to a wire rack and cool for 5 minutes. Un-mold and cool to room temperature top side up on the rack.
For the Glaze
In a small saucepan combine the honey, sugar and butter and bring to a boil. Allow to cool slightly, then brush the top and sides of the cooled cake with the glaze.
Cake can be made and glazed and kept covered at room temperature for up to four days. Enjoy!
Source: Cake adapted from Baking from My Home to Yours by Dorie Greenspan, glaze from Joy of Cooking, 1997